The minimalist label of the Niida Shizenshu (にいだしぜんしゅ) is a hint of what to expect. ‘Shizen’ meaning ‘natural’ is the preferred term used as getting certified organic is a very complicated process in Japan.
Since 2011, Niida Honke (仁井田本家) in Fukushima prefecture, have been using sustainable organic rice, which they harvest themselves. They also brew with the more time-consuming method of no cultured lactic acidity additions, known as Yamahai or Kimoto. Additionally, they strive to reduce their environmental impact in a number of ways such as reducing packaging just to mention one.
The Junmai Ginjo (60% polishing remaining) and the Junmai (80% polishing remaining) Genshu (undiluted) are both made using the Kimoto starter method, think pole ramming to naturally create a high level of lacctic acidity in the starter to ward off any potentially bad bacteria. Toyo-Nishiki rice variety was used and they both have delicate aromas with a textural softness and gentle umami.